Tender Herb-Braised Pot Roast with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Herb-Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Pot Roast with Root Vegetables

Enjoy a comforting bowl of tender, herb-infused braised beef accompanied by a medley of root vegetables. The beef is slowly simmered in a savory broth with garlic, rosemary, and thyme, while carrots, parsnips, and onions absorb all the aromatic flavors. This wholesome dish delivers a delightful balance of rich, meaty goodness and earthy sweetness, perfect for a satisfying meal any time of day.

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NUTRITION

354kcal
Protein
33.2g
Fat
14.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Pot Roast

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/4 medium Onion, diced

1 tsp Olive Oil

1 Garlic Clove, minced

1/2 cup Low-Sodium Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper.

  • 2

    Heat the olive oil in a heavy skillet over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Transfer the seared beef to a pot. Add the diced onion and minced garlic, sautéing for 2 minutes until fragrant.

  • 4

    Add the chopped carrots and parsnips to the pot.

  • 5

    Pour in the low-sodium beef broth and add the fresh rosemary and thyme sprigs.

  • 6

    Bring the mixture to a simmer, then cover with a lid and reduce heat to low. Let it braise for about 1.5 to 2 hours until the beef becomes tender and the flavors meld together.

  • 7

    Once tender, remove the herbs and slice the beef against the grain. Serve the beef with the braised root vegetables and a bit of the savory broth.

Tender Herb-Braised Pot Roast with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Herb-Braised Pot Roast with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Pot Roast with Root Vegetables

Enjoy a comforting bowl of tender, herb-infused braised beef accompanied by a medley of root vegetables. The beef is slowly simmered in a savory broth with garlic, rosemary, and thyme, while carrots, parsnips, and onions absorb all the aromatic flavors. This wholesome dish delivers a delightful balance of rich, meaty goodness and earthy sweetness, perfect for a satisfying meal any time of day.

NUTRITION

354kcal
Protein
33.2g
Fat
14.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Pot Roast

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/4 medium Onion, diced

1 tsp Olive Oil

1 Garlic Clove, minced

1/2 cup Low-Sodium Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper.

  • 2

    Heat the olive oil in a heavy skillet over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Transfer the seared beef to a pot. Add the diced onion and minced garlic, sautéing for 2 minutes until fragrant.

  • 4

    Add the chopped carrots and parsnips to the pot.

  • 5

    Pour in the low-sodium beef broth and add the fresh rosemary and thyme sprigs.

  • 6

    Bring the mixture to a simmer, then cover with a lid and reduce heat to low. Let it braise for about 1.5 to 2 hours until the beef becomes tender and the flavors meld together.

  • 7

    Once tender, remove the herbs and slice the beef against the grain. Serve the beef with the braised root vegetables and a bit of the savory broth.